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Now this was really good! I like how the cranberries and the orange juice and extract go well together. And it was easy to make.
Excellent. I made it with Splenda and orange juice, and it looked exactly as advertised. I'll most certainly make it again.
The recipe omits to tell you when to add the cranberries and the orange zest (I stirred them both in at the end just before pouring into the cake pan). In any event, it did not turn out well. It was brown enough after 20 minutes but did not cook through until 40 mins. The inside was doughy and not at all crumbly, cake-like. It would be ok sliced up with custard as a pudding but did not look so good. I will not make it again.
Mmmmmmmmm, that was nice, and almost guiltfree too. Unfortunately Splenda has not crossed the ocean yet so I had to use sugar. I very much like the idea of just a little butter! Also used orange juice as I like the taste. The cake baked in exactly 40 minutes, turned out beautiful, actually just like the photo. This will certainly be made again. Thanks for posting.
A wonderful cake, the orange and cranberry flavor was just right! I used Splenda and thawed frozen cranberries,omitted the orange extract and did use orange juice instead of water. As soon as the cake was cool we sliced it so didnt use the powder sugar. Thank you toni for posting, this will be made again soon!